How do you get the right texture for pumpkin bread?
Every time I tried to make pumpkin bread, it either comes out too dry or runny in the center. What's a good recipe for the perfectly moist pumpkin bread?
I made my mother's pumpkin bread for the first time this weekend. This isn't the exact recipe, but it's very similar.
Here's my advice - when the baking time is over, take the bread out, and slide a knife inside the bread from the top. If the knife comes out gooey, the bread probably needs more cooking time. I put the bread back in the oven, and I kept checking every 3 or 4 minutes until the knife came out mostly clean.
* 3 cups canned pumpkin puree
* 1 1/2 cups vegetable oil
* 4 cups white sugar
* 6 eggs
* 4 3/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground nutmeg
* 1 1/2 teaspoons ground cloves
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
How To Make Pumpkin Bread
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